Lentil and cocoa cake
Gluten Free | Vegan

Lentil and cocoa cake

Ingredients:

Lentil and cocoa cake

  • 400 g lentil puree
  • 350 g icing sugar
  • 15 g Impeller
  • 220 g gluten-free flour mix
  • 6 g salt
  • 8 g potato protein
  • 5 g Psyllium
  • 200 g vegetable drink
  • 80 g Sunflower oil
  • 80 g Organic cocoa
  1. Boil the lentils. With the boiled lentils, we will make a puree.
  2. Add all the dry ingredients, cocoa, salt, potato protein, psyllium, impeller, flour mixture and not gluten.
  3. Mix well and add little by little the vegetable drink.
  4. Add the oil and homogenize with a hand mixer.
  5. Arrange on a baking sheet.
  6. Bake for 24 minutes at 180 degrees.

By Lucila Canero

Method:

Lentil and cocoa cake

  • 400 g lentil puree
  • 350 g icing sugar
  • 15 g Impeller
  • 220 g gluten-free flour mix
  • 6 g salt
  • 8 g potato protein
  • 5 g Psyllium
  • 200 g vegetable drink
  • 80 g Sunflower oil
  • 80 g Organic cocoa
  1. Boil the lentils. With the boiled lentils, we will make a puree.
  2. Add all the dry ingredients, cocoa, salt, potato protein, psyllium, impeller, flour mixture and not gluten.
  3. Mix well and add little by little the vegetable drink.
  4. Add the oil and homogenize with a hand mixer.
  5. Arrange on a baking sheet.
  6. Bake for 24 minutes at 180 degrees.

By Lucila Canero

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